Professional Baker Teaches You How To Make PIE DOUGH LIVE!
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- Опубликовано: 5 окт 2024
- Anna Olson teaches you how to make Pie Dough live! Come and join her live and ask her all of your pie dough related questions!
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Link to the Pie Dough Recipe: • Professional Baker Tea...
Peach filling:
6 cups (750g) peeled and sliced peaches (if using frozen, weigh after thawing and draining)
1/2 cup (100g) granulated sugar
3 tbsp (45 mL) whipping cream
**Add the sugar and cream to a large sauté pan over high heat and stir with a wooden spoon until bubbling. Stir in the peaches and cook for about 8 minutes, stirring often, until all liquid evaporates and the sugar begins to caramelize on the pan slightly. Remove from the heat and cool completely before using.
Other Filling Options
Strawberry Rhubarb:
3 cups (750 mL) diced rhubarb
3 cups (750 mL) hulled and quartered strawberries
1 cup (200 g) granulated sugar
3 Tbsp (45 mL) tapioca starch or 2 Tbsp instant tapioca
Cooked fillings such as blueberry, raspberry or cherry:
4 cups (1L) fresh fruit
1 tart apple, peeled and coarsely grated (not needed with cherry filling)
1 cup (200 g) granulated sugar
1 Tbsp lemon or lime juice
2 1/2 Tbsp (24 g) cornstarch
**Cook the fruit with the sugar and lemon until simmering. Whisk the cornstarch with a little cool water and stir in, returning just to a simmer before cooling before use.
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#OhYum101 #PieDough
Many years ago my Mom had peeled a lot of fresh peaches with the intent of making a cobbler. I came home, saw the peaches in the fridge and added sugar to them. My dad came home, saw the peaches in the fridge and added sugar. My Mom made the cobbler and added a little more sugar. When we had cobbler for dessert we all said that it was the best cobbler we’d ever had, I said well maybe it’s because I added sugar to the peaches, my Dad started to laugh saying he had added sugar as well, and then my Mom said she’d added a little sugar too. The cobbler wasn’t overly sweet, it was just perfect. I’d love to have another of my Mom’s cobblers. She used pie dough in the cobblers not biscuit dough.
Many years ago I found Anna Olson on Canadian tv that we used to get on network television. Then we stopped getting it and we lost her wonderful recipes. So glad I found you on RUclips now! I will be following all your delicious recipes, Anna. Hello from Mexico!
Love the simplicity of your kitchen layout with all those serious professional equipment.
I'm over 2 years late, yesterday 24th Jan 2023 watched your Oh Yum video on pie dough. Baked it today, and very proud to say this is my first ever pie I have EVER baked and OH YUM YUM. I roasted 1 kilo rhubarb with sliced apple, sprinkled cinnamon sugar on top and it was GOOOOD. Your dough was outstanding. Thank you for sharing, you are very very kind. Kind regards from Melbourne Australia.
Thank you Anna for your commitment to this community. We're in a class for free. Also, you are so authentic and practical. I like it that you remain neutral about endorsing brands, because you have a global audience and some brands may not be available globally. Also, you inspire confidence for beginners. Please show us how to bake bread. God bless you indeed.
Thank you Anna I was successful with your guide how to bake croissant ...from vancouver
hi
This is now my "go-to" pie crust. Absolutely easy using the kitchen aid mixer. I even follow along watching the video for timing of ingredient additions. Perfect!
You are amazing, Anna! What you've done in this video is a master class! I've learnt so much about the techniques and all the reasonings behind them on how to prepare the proper dough with precision. That's exactly what I ve been looking for. Thank you so much for your generosity in teaching and all the energy and dedication you put into it. Bravo! Regards from Chile
I agree all the don’ts make baking intimidating sometimes. Thanks AnnA for pointing that out and instead turn the dont to YOu Can. You’re a good teacher that’s why I follow you 💗
I am a scientist at my core. These very detailed instructions address the science behind the cooking. I love it! Thank you for your great ability to educate well as you demonstrate cooking/baking techniques.
One of the best bakers. Makes baking simple. Awesome. Love love. Great teacher.
I just have to send you the biggest thank you I have ever sent for this video and pie pastry recipe. I have been making your recipe non-stop for the past month and every time I taste the pastry, it’s like a miracle. I can’t believe that it turns out so perfect each and every time. My husband also agrees. He’s even said that my pie doesn’t need ice cream because the pastry just melts in his mouth. If I could, I would give you the biggest hug you’ve ever received.
So happy that she mentioned Philippines! I'm a huge fan of Anna Olson and I have already tried some of her recipies which turned out great.
Mango, ripened & sweet, is excellent on cream pie with Graham cracker crust.
Thank you so much for the best pie dough class I’ve ever seen! You’ve covered everything and a little bit more! I’m now fear free from making pies! You’re the best! ❤️
😊😊
It is most kind of you to share your recipes and for a clear tutorial. I am so interested to have a go with the recipes. Cheers
Watching from the Philippines. Thank you for these free lessons on baking. I’m a first time baker and your videos are a big help. Thank you for your generosity of sharing your skills and knowledge in baking. God bless you always.
So wonderful I finally found you! I absolutely appreciate the way you describe your measurements with ingredients! You not only give the measurements in grams & milligrams, but yes, yes in cups, tablespoons, teaspoons, etc. so I can actually make the recipes correctly without having to use a smartphone or calculator for conversion! Yahoo! I am sooooo grateful to you! Thank you so much! 👍❣️
OMG, I made this recipe for pie crust and it was so flaky, buttery and DELICIOUS, thank you so much for all these wonderful tips😍
This was the most informative pie crust video I’ve ever seen.
Thank you
Anna Olson has an amazing personality and outstanding cooking skills. I love her videos and am so happy that I found her on RUclips 🥰
I love her videos too. She is seriously so great
So much respect for her
That's what i feel towards her too!! I ammmm very gratefull i found her on here
اخوه في شي مهم مهم جداً من اول بس مو من من كل شيء فيك والله انا من من من اول مره اعرف وش وش فيك انتي الي وينك فيه احد عنده علم ولا قوة إلا كل يوم كذا ولا شي جالسه تسوي كذا قلت قلت لها قالت له ويرحمه ويجعل ويجعل مرحبا مرحبا مليون سنه وانتي بخير يارب العالمين وإياكم أن شاءالله بكره الصباح إن شاءالله بكره او بعدو على السلامة و انتي طيبة الحمدلله تمام كيفك اخبارك وكيف صحتك أن شاءالله شاءالله بكره العصر العصر وانا احبك والله انك صادقه معك فلوس والله مو عندي عندي سؤال هل فيه امكانيه شي انتي طيبه الحمدالله ع سلامتك حبيبي حبيبي تسلم والله والله مو مو حلو صح لسانك كلام فاضي كلمني عشان كده م شاء فعل ماضي طيب تمام ربنا ييسر الامور طيبة أن شالله ربي يوفقك ويرزقك برها والله والله مو عندي شغل شغل كثير عشان كده كده يعني مافي احد احد يبي يبي يبي يجي خاص لي لي شي انك طيب تمام تمام وانت طيب طيب طيب ابشر طال الزمن دا دا كلو زق وش رايك نطلع ع خفيف خلاص خليها خليها تجي عند بيت محمد محمد بن نايف حمدان والله خ خلاص خليها وقت النوم ياقلبي مو مو حلو خلاص خلاص طيب تمام ربنا ربنا يبارك فيهم فيهم فيهم شي مو خايفه ع كل شيء فيك خلاص خلاص خلاص طيب تمام تمام ربنا يباركيباركيبارك يبارك فيكم فيكم خلاص طيب
She anticipates what most people want - explanations - and delivers them with the understanding of a teacher and the mastery of an expert. Well done -AGAIN!
Wonderful class, I missed watching live last week and glad to have this saved. Thank you for all your wonderful tips.
Anna, il love your baking, I watching you alive. You are a great Baker. God bless you.
I always wanted make my own pastry shell. I found This segment of Anne Olsen's Very informative. I watch her series on the food network series on TV in Australia. Love All your tips, keep them coming. She's truly an Expert. Love your all things Baking knowledge.
Thanks Anna, You are amazing, explaining everything! Committing to a quarter cup of water is amazing, and using your stand mixer 🎉 instead of a food processor, Thank You! You do everything with such poise and personality allows your bakers, students to feel comfortable and at ease! Your are an excellent teacher, and to have this class for free is just mind boggling, Thank You and your husband so very much! We were in upstate New York watching, now in St. Petersburg, Fl.😊
Thank you Ann!
It looks yummi!
If we use apples how many can we use?🍎❤
Thanks Anna for your detailed instructions. Although I have baked for years, you still have tips for experienced bakers. You put so much into your videos that a lot of people don't. I have just started viewing your videos and I will continue to do so.
I’m 13 minutes into your vlog and loving it. Your explanation of why you add the oil and lemon juice etc just makes perfect sense. I’ve subscribed to your channel and look forward to watching new videos and binge watching what I’ve missed.
I am butter guy...I will not cut corners when it comes to taste and recipes that would be ruined without my delicious creamy butter. I make my own...yup...I whip it myself. Love seeing u Anna...such talent! And now live! Thank you!
I’d love to know how make this butter.. ty
Best crust recipe I have ever made. This will be my new go to!!
Hello. I am from Australia and I have been following and baking your recipes since my husband became very ill with leukemia and even more so now we are in isolation because of COVID-19. We both love your recipes. I made hot cross buns for Easter, sticky cinnamon buns, patty cakes, cinnamon sticks, etc. I can’t wait to try your pie crust recipe as soon as I am able to get my son to buy the ingredients. I love your pull out cupboards. I don’t have an electric mixer so when the recipe calls for kneading I do it myself. Takes a bit longer but still turns out great. Thank you for taking your recipes through step by step. It is so good to follow each step as you do it. ❤️
I'm Canadian and remember my mom and grparants making the same pie crust! Thanks for bringing it back . Always remember the great taste ❤
Yes. We are watching you here in the Philippines🇵🇭. Love watching your videos. Thank you for sharing your knowledge and baking expertise.😊
love the way you explain every step in detail right down to which dish works best.
I've been watching your recipes since I was in high school (15 years ago!) and I still rely on them now! Thank you so much!
Yummy!😋 I made this crust last week for a blueberry pie and it turned out perfect and delicious!
Thank you, thank you, thank you for giving measurements in Grams. It’s so wonderful for all your European fans.
I gave this a try with half Crisco and half butter and followed all instructions very carefully. My butter got a little warm I think because when I added the 1/4 cup cool water with the lemon in it, the dough was quite wet. Almost threw it away. Refrigerated a couple of hours and it was a little soft when rolled, but it did roll quite well and very elastic. Still, I thought it couldn't be any good, and I should have known better than just adding 1/4 cup water because anybody just said so..I just kept an 8"x8" "test" square, froze it, and later, on baked it. It was THE BEST pie crust I've EVER seen or tasted in my time as a baker!! I'm sold! Thank you, Ms. Olson:)
2:31
@@wienerdimanche8291 Thank you! I forgot to play this again:) Blessings!
@@wienerdimanche8291l.
What are your thoughts on using Instant ClearJel as a thickener?
@@nancyjohnson9006 I am just hearing about this product for the first time. It looks extremely promising...I think I will try it and let you know:) Thanks for the tip!
Anna, I’m so grateful to you for sharing your talent and knowledge ❣️. You ARE the BEST❣️
Thank you Anna. Your baking is amazing! I bake too, because of loving doing it, not because of being good at it! 😆
I really trust your recipes, your instructions much more than I trust my own baking! I am so happy to find your channel, so from now on I will have a trustred source to sharpen my baking skill! Thank you so so much! I really enjoy your videosa!
BTW, I’m Canadian! 🤗
I did exactly what you said and made the very best apple pie I have ever tasted. The crust was perfect. I used apple cider vinegar in the crust which was buttery and flaky. I did struggle getting a perfect round, but it worked and I just enjoyed all of your tricks (oatmeal, who would have thought, and flour in the bottom of the glass pan). A million thank yous!!! I will be making more pies!!!!
Hi from Kuala Lumpur, Malaysia. Thank you so much. You are such a good Teacher.
You’re the best Anna! All your recipes are foolproof. I follow all your recipes exactly as you teach and they always turn out great! Thank you so much for teaching us the basics of baking and explaining the science behind as well. It’s like I’m sitting in the front row of your baking class, completely glued on to every word and advice from you, waiting to go to my kitchen and start baking!
Warm regards from India 🇮🇳
What an excellent teacher you are!!!!!👍 🥧♥️
I just found you. OMG what a gift you are! Thank you for a brilliant class. So much to learn!
...Im from Philippines and a dad to a 4 months old baby girl..I really love baking and I discovered Ms Anna Olson's channel last year. I really enjoyed it and enhanced my knowledged on baking..thanks Ms Anna..and as always....Bake and enjoy
I love your live feed and for your great instructions on pies. So informative. From Gold Coast Queensland Australia 🇦🇺
This video has given me such confidence to make pie. Also in the Philippines we love peach & mango pie. It is deep fried and so delicious! Thank you, Anna!
Just made your piecrust, I have no doubt it’ll be superb! Thank you for all the tidbits of info.
Love this recipe!!! I've made it a few times! And it's an absolute hit! ❤🇺🇸😊 And it has turned out beautifully everytime! ❤ Thank You so much!
I like what you said about making the dough. I have been driven crazy by keep everything cold. I never found it worked. Liked yours the best.
Watching from Philippines, yes! Thank you. watching this while my apple pie is baking in the oven :)
Love watching your you tube channel since I retired from work! I have been watching your recipe channel since 2014! Love your recipe, the simple procedure given to us viewers! Watching from the Philippines
Anna, love watching this video and all the others you have done. Thank you so much. I feel I have learned a lot. Can you do a similar video on savoury pastry for quiches etc, including lots of tips? Even though I blind bake the crust, I always seem to end up with a "soggy bottom". Thanks once again, you are a wonderful teacher.
There you are,I lost you I didn’t know you were on RUclips,I moved to New Mexico from Tennessee so I thought I left you in Tennessee,you made my day,Alicia C
I'm brand new to your channel but have a feeling I'll be binge watching a lot. And on a very complimentary note... you remind me so much, in teaching style, demeanor and voice, of Gesine Bullock-Prado. 😊 Glad I found you!
I am so glad to watch this again
I'm in Southeast Asia so anything butter is difficult. I've made many pies with this recipe and it's always a huge hit!
I like the way you share your knowledge step by step watching from philippines
Hi, watching from the Philippines. I enjoy watching your videos, thank you for your clear explanation, very helpful 😊
I've been using your recipe and dough turns out perfectly every time...thank you!
Also, I want you to know that ever since I discovered your channel I do a marathon everyday with your videos. I love your videos so much and I learn a lot. This is like an online baking school for free. Lots of respect for sharing your expertise. Thank you so much!
I said before and say again I love your theory of cooking tutorials thanking you once again.🎉😊
I’m planning to use this for my Thanksgiving pies now. Thanks for all your tips and information you gave, too.
I was told to cut 2 slices before removing the first slice from the pan; it makes the first slice come out easier. Thanks for the tutorial very informative and easy to follow. I have only baked one pie in my lifetime, baking is a new adventure for me. I am looking forward to making a pie crust using your method. Thanks again.
This is fantastic! It is my first time watching you and the demonstration and the tips are amazing 😉. Thank you so much and you have a new subscriber.
Anna, I want to thank you for sharing your method of making pie dough. For years, I have struggled with making pie dough. It usually came out too dry and crumbly, and it was difficult to roll and get into the pie shell. With this method I have successfully made several pies with perfect pie crust! This is a game changer for me. Thank you so much.
I wanted to mention that in the US, I used 375 g of all purpose flour. With this amount, it comes out perfectly.
I made pie crust following your recipe for Thanksgiving.Success! Everyone ate it happily. Flaky crust. Thank you, thank you, so many detailed good tips!! Big fan!! 💖from Richmond Hill, Ontario.
i used this dough for emapanada and it turned out so good, I love the texture,crispy outside and soft inside. my kids loved it
I made your pie crust and my family raved about it. My husband doesn’t usually eat the rim of the crust but he did on this pie. Thank you.
This pie dough recipe works fantastically... It is fool proof!!! And it comes together very easiley with the addition of oil and vinegar. Thank you so much! I can't tell you how defeated by so many other pie dough recipes out there when they turn out terribly. The only issue I ran into was my dough was tearing and sticky, but I think it's because I let it set out on the counter too long.. it was like 89 degrees out.
Thank you ,thank you ,thank you. I am the most inconsistent pie dough maker. I am using this recipe today.
Is the weight of the flour actually 450g (at approximately 56:37 in the video)? If it’s 2 1/2 cups, the baking conversions on your website would be equivalent to 375g (150 + 150 + 75). I first made it with 375g, but it was not nearly as dry/shaggy as what was shown on the video, so I made a 2nd batch using 450g. They’re both in the refrigerator now chilling. Please let me know what is the correct amount of flour to use?
Jean-I had the same question! 2 1/2 cups flour properly measured in dry measuring cups does NOT weigh 450 grams as she had stated. (I used a measuring scale). Which gram level of flour worked for you-the 375 g or 450g? Please let me know?? Thank you!!
Thank you Anna for teaching me how to bake! This dough is excellent! God bless you.
Hey Anna Olson, you are my all-time favourite.. I love all your videos.. Iam a professional HomeBaker and recently started my own RUclips Channel. You are one of my fav youtubers who inspired me to start my own. Thankyou for that 😍
Oh for joy!!! Anna is here again,😋💖😋💖
Hi you're an excellent teacher for baking. Love your videos.
Hi Anna from Gold Coast in Queensland Australia. I have watched you forever. I love it. Thankyou. First time on your live feed.
Thank you for the wonderful video. You are a great teacher. Looking forward to your next one.
This was a master class in pie making! Pie crust is my absolute favourite thing, but I definitely have FOMP (fear of making pastry). I'm going to give this dough a try ASAP. Thanks Anna!
This one and America's test kitchens fool proof pie crusts, both work great.
You won't be disappointed, I promise you.
First time viewer today but have subscribed! I normally don't bother with pastry...this has helped a lot! Thank you!
Thank u Anna. Love the way u teach people like me, to be a better baker.
Thank you for the pie crust lesson! I will try your recipe out soon! Yummy pie.
My grandmother used to bake the leftover dough and serve the bits with homemade strawberry jelly, to the grandkids. YUMMY 😋
Hi Anna I am watching you for the first time , very happy to find you.
I’m am so grateful to find you . You are seriously the BEST . You check all my questions and even got rid of fear of making pie dough. Thank you, thank you and thousands of thank you. It was a miracle.
God bless you. 🙏
Brilliant tutorial. Thank You for sharing your wisdom and experience ❤
I am going to try this recipe for a beef pot pie. I love how you explain the specific rules. Good information.
Thank you from Seoul, Korea! This is the education I needed so badly!
Can’t thank you enough Anna! Love my mom’s Never Fail Pastry recipe so the vinegar is okay but that egg is my nemesis - why all my work fluting goes for naught! I took Food Science every year from grade 8 through 12 and never learned as much as I learn from you - thank you so much!
Anna! I didn't get to watch this live but thank you soooo much for showing me this. I can't wait to try :)
I've made one fresh peach 🍑 pie, it was so good. I seem to try a lot of things at least once.
Thanks for teaching me properly how to make pie crust 😁 i'm here from Saskatoon, Saskatchewan .
I appreciated very much the professional tips and explained techniques you shared with your audience.
I am for the time being in Tuscany, Italy.
Anna olson ....felicitaciones eres la mejor! Cariños desde Venezuela
Her eye for detail is phenomenal!
I a watching this very much after you have posted this recipe, and I am so glad I found it.. I made an apple pie for dinner 1.1.2024 and it was Delicious. I am going to use this from now on. Thank you so much. From Australia
Hello from indonesia. I love all ur recipies thanks for share ❤❤❤
Used your measurements and tips, my dough came out great
THAT IS THE BEST WAY TO MAKE PIE DOUGH
Gotta say, I really love your live videos!
I am watching this playback in January 2021. I love when you talk about letting the sweetness of the fruit coming out by adding only 1/2 cup of sugar. I can not stand super sweet desserts and I find store-bought pies too sugary. I do love me a pie, the best of both worlds, you have the texture of the flaky crust and the soft filling. Thank you for doing this video it is so informative and enjoyable.
Hi Anna just missed your Tutorial again only an hour this time and there was a notification too.. It is 4.27am on Friday morning. Very interesting tutorial, I will try making your pie dough and see how it goes, never really thought much about the flour I use you have me thinking about using whole wheat which I think is the same as our wholemeal flour. Your seam to have a lot of.different flours that I have not heard of, here in Australia we have plain flour and self raising flour and the come in white and wholemeal we also have corn flour, custard powder... Anyway thanks for a great tutorial...😃😊👏
Can you explain the oven that you use im your show.
Note that they differ in each show.
Love your cooking, great help.
I love all your recipes